You can enjoy a course meal centered around Nanzenji's specialty "yudoufu" while gazing at the approximately 1330m2 garden designed by the master gardener "Ogawa Jihei VII." For the final meal, we offer "Okinakasumi," the finest blend of rice from "Gihei VIII." This top-quality rice, crystallized by the master's skill, is cooked in a clay pot and served individually.

Japanese kaiseki cuisine allows you to enjoy a dish that combines ancient Japanese traditions with new ideas in accordance with the season, and is prepared by facing the ingredients while feeling nature, skillfully manipulating the richness of the ingredients to express the beautiful seasons.

Japanese kaiseki cuisine allows you to enjoy a dish that combines ancient Japanese traditions with new ideas in accordance with the season, and is prepared by facing the ingredients while feeling nature, skillfully manipulating the richness of the ingredients to express the beautiful seasons.

[Amuse] Mozzarella cheese mousse, smoked bonito goujoule, autumn salmon brandade, pate de campagne [Entree] Red snapper carpaccio, mustard vinaigrette [Soup] Butternut soup [Pasta] Abalone and mushroom fettuccine, accented with black shichimi and dried mullet roe [ Viande] Today's meat dish [Dessert] Pastry chef's special dessert [Pain] [Cafe] *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

Kikusui's hospitality kaiseki course meal is created with ideas and expressions that go beyond the framework of Japanese cuisine. Please enjoy dishes that reflect the season. Appetizer, simmered dish, sashimi, hassun, grilled dish, bowl of vegetables, rice, pickles, soup, dessert, confectionery *The content and composition of the dishes may change depending on the season and availability of ingredients.

Kikusui's hospitality banquet is created with ideas and expressions that go beyond the framework of Japanese cuisine. Please enjoy dishes that reflect the season. Appetizer, simmered dish, side dish, medium-sized dish, grilled dish, side dish, rice, pickles, side dish, dessert, confectionery, light green tea *The content and composition of the dishes may change depending on the season and availability of ingredients.

Kikusui's hospitality banquet is created with ideas and expressions that go beyond the framework of Japanese cuisine. Please enjoy dishes that reflect the season. Appetizer, simmered dish, side dish, medium-sized dish, grilled dish, side dish, rice, pickles, side dish, dessert, confectionery, light green tea *The content and composition of the dishes may change depending on the season and availability of ingredients.

[Amuse] Mozzarella cheese mousse, smoked bonito goujoule, autumn salmon brandade, pate de campagne [Entree] Red snapper carpaccio, mustard vinaigrette [Soup] Butternut soup [Pasta] Abalone and mushroom fettuccine, accented with black shichimi and dried mullet roe [ Viande] Today's meat dish [Dessert] Pastry chef's special dessert [Pain] [Cafe] *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability of ingredients. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Amuse] Pre-meal treat [1er] Smoked bonito and grilled eggplant tapenade [2em] Cold pesto with sea urchin and Kujo leeks [3em] Shark fin and abalone Abalone mushroom consommé soup [Poisson] Pan-fried fresh fish in white wine sauce with green seaweed aroma [Viande] Roasted pigeon breast from Lacan, France, thigh meat and foie gras with chausson salumi sauce [Dessert] Pastry chef's special dessert [Mignardise] Cafe・Pain *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Amuse] Pre-meal delight [1er] Smoked bonito and grilled eggplant tapenade [2em] Cold pesto with sea urchin and Kujo leeks [3em] Shark fin and abalone Abalone mushroom consommé soup [Poisson] Pan-fried fresh fish with a white wine sauce fragrant with green seaweed [Viande] Roasted Japanese black beef red meat with black garlic condiment [Dessert] Pastry chef's special dessert [Mignardise] Cafe・Pain *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.

[Amuse] Pre-meal treat [1er] Carpaccio of red snapper and pear [2em] ~Cold Federini~ Genovese with sea urchin and Kujo leeks [3em] Consommé soup with lobster and matsutake mushrooms [Poisson] Sweet snapper ecaillé with white wine sauce fragrant with green seaweed [Viande] Roasted Japanese black beef fillet with black garlic condiment [Pasta] ~Garganelli~ Quail and mushroom ragout sauce [Dessert] Pastry chef's special dessert [Mignardise] Cafe・Pain *The photo is for illustrative purposes only. *The contents and composition of the dishes may change depending on the season and availability. *A 10% service charge and consumption tax will be charged for additional drinks and dishes.